Description

This Banana-Strawberry Cheesecake is a creamy, fruity, and irresistibly delicious no-bake dessert that combines the sweetness of ripe bananas with a luscious cream cheese filling and a fresh strawberry swirl. The crunchy graham cracker crust pairs perfectly with the smooth filling, making this cheesecake a refreshing treat perfect for any occasion.

Ingredients

For the Crust:

1 ½ cups digestive or graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons brown sugar

For the Cheesecake Filling:

2 ripe bananas, mashed
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 cup heavy whipping cream, cold

For the Strawberry Swirl/Topping:

1 ½ cups fresh strawberries, chopped
2 tablespoons sugar
1 teaspoon lemon juice
Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

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Instructions

Make the crust: Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Stir until well blended and press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down evenly. Place in the fridge to chill while you prepare the filling.
Make the strawberry topping: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes until the strawberries break down and release their juices. If you prefer a thicker topping, stir in the cornstarch slurry and cook for 1–2 more minutes. Let it cool completely.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy (about 2–3 minutes). Add the sugar, mashed bananas, vanilla extract, and lemon juice. Mix until fully combined and silky.
Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the banana-cream cheese mixture carefully to keep it light and fluffy.
Assemble the cheesecake: Pour the banana cheesecake filling over the chilled crust and smooth the top. Spoon the cooled strawberry sauce over the surface, then swirl gently with a knife or skewer for a marbled effect, or spread as a topping without swirling.
Chill and set: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set and develop flavors.
Serve: Once set, remove the cheesecake from the springform pan, slice using a warm knife for clean cuts, and serve chilled. Optionally garnish with fresh banana slices or strawberries, adding banana slices just before serving to avoid browning.

Notes

For best results, always use fully softened cream cheese to achieve a smooth filling.
Using a warm knife to slice the cheesecake helps make clean slices.
Add banana slices just before serving to prevent discoloration.
If you want a firmer strawberry topping, do not skip the cornstarch slurry step.
This cheesecake requires at least 6 hours of chilling, although overnight chill is ideal for texture and flavor.